Raspberry-Almond Tartlets

Sweet Pastry Crust

1-1/3 cup All Purpose Flour

pinch Salt

5-1/2 T. Unsalted Butter, softened & cubed

1/3 cup Granulated Sugar

1 Egg, beaten

Almond Filling:

1 stick Unsalted Butter + 1 T, softened

1 cup Confectioner's Sugar

1 cup Whole Almonds

3 T. All Purpose Flour

2-1/2 Eggs, beaten

Assembly:

(1.5-oz. .) Chocolate Shavings

1-1/2 T. Orange Marmalade

1 pt. Fresh Raspberries

Sweet Pastry Crust:

Use your hands to mix this dough.

Combine flour and salt in a large bowl.

Push mixture to the outside of the bowl to create a well in the middle.

At this step, have sugar and egg ready to mix in at a later step (this will get messy).

Put butter in the well and work with your fingertips until very soft.

Add sugar to butter and work in until smooth.

Add egg to butter and incorporate.

Then, gradually incorporate flour into the butter mixture until you have a rough dough.

Knead until dough is smooth ( this may take a minute or two).

Roll the dough into a ball, wrap in plastic wrap, and place in the refrigerator for no more than an hour.

Almond Filling:

Beat butter with an electric mixer until soft.

Place the almonds in a food processor and grind them as fine as possible.

Add sugar, almonds, and flour to the butter and mix until it resembles sand.

Add eggs and mix until pale, about 30-45 seconds.

Put mixture in a large Ziploc bag and refrigerate for an hour.

Assembly:

Preheat oven to 350° F.

Remove sweet pastry crust from plastic wrap and roll out on a floured surface to 1/8" thickness.

Place tartlet pan upside down on the pastry crust and cut 1/2" from the perimeter of the pan.

Turn it right side up and form dough into pan.

Cut a corner off the edge of the Ziploc bag and pipe the almond pastry into the pastry crust, filling 2/3 full.

Place tartlets on a baking sheet to protect for overflowing and bake for 12 minutes or until golden and center is solid.

Let cool for a few minutes and invert pans to remove tartlets.

Make chocolate shavings by running a vegetable peeler along the edge of a chocolate bar.

Mix marmalade and 1 T. water in a microwave-safe bowl.

Microwave for 30 seconds on high and mix until smooth.

Top tarts with a few raspberries.

Brush the berries with marmalade, and sprinkle with chocolate curls.

Makes 1 dozen.

Store in air tight container for 3 days.

I brought this recipe back from my recent 4 month, study abroad trip in France with Saint Francis University.

You can find pastry shops in almost every town in France, and they make some of the most unbelievable confections I've ever tasted.

These tartlets are every bit as good as real French pastries!

Raspberry-Almond Tartlets Pictures

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